China 99 Chinese Restaurant
3541 University Blvd W #5, Jacksonville, FL 32217 · Permanent Food Service · License 2614939
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection5 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 5 basic-38
- Administrative complaint on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed one shell egg raw with cracked shell in walk in cooler.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In stand up reach in cooler raw chicken no longer commercially packaged stored over no longer commercially packaged beef. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Observed employee wash hands in restroom then return to line and handle package of food with no second hand wash.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed to go bag holding cut carrots in walk in cooler. Observed menus lining fried rangoons. Observed non food grade paper towels lining chicken pan.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6.1.26. Establishment observed preparing, serving, or selling food to customers with an expired license.
Repeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds broccoli, chicken held on time, unable to provide time paperwork. Inspector provided.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed soap bottle stored inside of hand wash sinks in kitchen. Items were removed.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed several prepped food items in walk in cooler uncovered. Also, sauce and rice in buckets stored on floor in back kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave with food debris accumulated.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters with grease accumulated. Front of microwave with debris accumulated. Handles to large rice cooker with debris accumulated.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed cooked chicken stored in cardboard box raw chicken is shipped in. Observed shell egg cartons reused to line bottom of pans in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Grease accumulated under fryers at cookline.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.